July 2014 Newsletter
Angela’s summer hours start on July 1st. From July 1st through Labor Day our hours are:
Monday – Friday 9:00a.m. to 6:00p.m.
Saturday 9:00a.m. to 1:00p.m.
We are closed July 4th in celebration of Independence Day.
Wines of the Month:
Magnolia Grove – from Chateau St. Jean, California.
Chardonnay – 2012
Winemaker Notes: A supple Chardonnay with flavors of pineapple, ripe peach, lemon zest, vanilla and oak. Enjoy with roast chicken and seafood alfredo.
Cabernet Sauvignon – 2011
Winemaker Notes: A powerful cab with flavors of black cherry, cedar spice, vanilla and oak. Beautiful soft tannins. Enjoy with grilled steaks
July Special: $9.95 per bottle or 2 for $17.90
Pasta of the Month:
Kale, Pancetta & Parmigiano Ravioli – A little veggie, a little meat, a little cheese, a lot of flavor. Available in our freezer case.
Qty 8 $7.95
Cheese of the Month:
Vermont Farmstead Governor’s Cheddar
A winner at the 2012 American Cheese Society Awards, this Farmstead Cheddar is aged for over 1 year and was named to commemorate a visit by Vermont Governor Peter Shumlin to the cheese room. Subtle honey notes and lush butter and fruit tones balance the cheddar bite.
July Special @ $14.95/lb.
Wine and Food Tastings:
Friday July 11– Wine tasting with Greg from Fortune Wines. 3:00 to 6:00 p.m.
Friday July 18 – Three Acres Kitchen Balsamic Vinaigrettes and Cooking Sauces from Hopkinton, NH. Learn how to use these flavorful products to make delicious summertime dishes. 3:00 to 5:30 p.m.
Friday July 25 – Wine tasting with Kristin from Martignetti Wines. 3:00p.m. to 6:00p.m.
Check our website or facebook for additional tastings or updates during the month.
What’s New At Angela’s
Stonewall Kitchen – Maple Bacon Onion Jam. With layers of robust flavor, this artfully crafted and savory combination of spices, sweet brown sugar, apples, shallots and bits of real bacon is a versatile pantry essential. Perfect for making quick appetizers, sauces or enjoying with cheese, or even as a topping for grilled hamburgers.
11.75 oz. jar $7.50
Dancing Deer Baking Co. – Pure Vanilla Bean Sweet Shortbread cookies. This cookie is another addition to the line of delicious shortbreads from this Massachusetts company. Pure vanilla beans and cane
sugar are blended into sweet creamery butter to make this an intense vanilla bean experience. Enjoy with tea, coffee, or a tall glass of milk.
6 oz. box $5.89
Yarra Valley Produce Company – Potato (Gluten Free) or Parmesan Cheese Cracker Thins. These water crackers are from one of Australia’s most respected gourmet food companies. Enjoy them with your favorite fine cheese, spread or pate.
5.3 oz. box $5.59
Robert Rothschild Farm – Peppadew Pepper Cocktail Sauce. Although often described as a cross between a pepper and a cherry tomato, the sweet Peppadew pepper is only related to the tomato in color and size. Bring the sweet heat of the Peppadew mild piquant pepper to your table in this delightful cocktail sauce.
9 oz. jar $6.95
Garofalo – Gluten Free Corn, Quinoa, Rice and Fiber Pasta. Give up gluten without compromising flavor, that’s the concept behind Garofalo’s high quality gluten free pasta. From Italy. Available in two cuts – penne rigate or linguine.
16 oz. pkg $5.99
Robert Rothschild Farm –Hot Pepper Raspberry Preserves. Sweet raspberries are blended with a subtle heat from crushed red peppers to create this sweet and spicy preserve. Use to baste chicken, ham, or pork chops. Blend with cream cheese for a simple cheese ball or top warm brie.
11 oz. jar $6.95
Recipe of the Month
Savory Jam Pizza – Serves 8
- 1 12-inch prepared pizza crust
- 1/3 cup Stonewall Kitchen Maple Bacon Onion Jam (or one of Stonewall Kitchen’s other savory jams)
- 1/4 cup red onion, thinly sliced
- 4 thin strips prosciutto, sliced crosswise into thin strips
- 1/2 cup goat cheese, crumble
- 1 tablespoon pine nuts, toasted
- 1/2 cup loosely packed arugula
- Preheat oven to 450 degree F.
- Place crust on a baking sheet. Spread Maple Bacon Onion Jam over crust. Evenly distribute the red onion, prosciutto, and goat cheese over crust. Bake for 10-15 minutes until hot and bubbly.
- Remove from oven. Top with arugula, cut and serve immediately.